Grilled Potatoes with Rosemary Mushrooms & Onions

If you're looking for a great side, this might be a great dish.

I have made similar recipes, cooking the potatoes, mushrooms and onions in a Reynold's foil package.

But now, at Harter House, we have the Creamer potatoes from the Little Potato Company.

Oven/Grill varietals are packaged in a handy foil pan that’s big enough to fit all of the vegetables. Plus, no dirty dishes to clean because the foil package can be placed directly on the barbecue grate or in the oven.

Start by following the package direction – tossing the naturally sweet little potatoes with olive oil and the enclosed seasoning (reduced sodium and no artificial flavors) – then sprinkle half of a chopped red onion over top. While the potatoes and onions are getting toasty and tender on the grill, chop the mushrooms and toss them with olive oil, crushed rosemary and a pinch of salt. Stir them into the potato mixture and cook until the mushrooms are tender and the potatoes are starting to brown.

Great herb flavors, caramelized, tender and downright delicious.

Ingredients

• 1 package Little Potato Co. Oven/Grill Ready Creamer potatoes (I used Garlic Herb)
• ½ red onion, cut into ¾-inch pieces
• 2 tbsp + 2 tsp olive oil, divided
• 8 oz. Cremini mushrooms
• ½ tsp crushed rosemary  
• ⅛ tsp salt
• 2 tbsp minced flat-leaf parsley

Instructions

1. Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450 degrees F.
2. Remove the cardboard and plastic covering from the potato package. Add the onion pieces, 2 tablespoon of olive and the seasoning packet. Stir to coat.
3. Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.
4. In a medium bowl, stir together the mushrooms, 2 teaspoons of olive oil, rosemary and salt. Stir the mushrooms into the potato and onion mixture. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes, stirring halfway through.
5. Garnish with parsley. Serve.